If you have ever wished for a dish that combines the warm, comforting flavors of Italian deli meats and gooey cheese wrapped in a perfectly golden crust, look no further than this Homemade Stromboli with Salami, Pepperoni, and Mozzarella Recipe. This recipe delivers layers of delicious salami, pepperoni, and mozzarella, all embraced by a tender, garlicky dough that’s baked to crispy perfection. It’s the ultimate handheld meal that’s perfect for sharing—or savoring all by yourself—and every bite is packed full of that irresistible, melty goodness that will have you coming back for more.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients that work in harmony to create the perfect balance of flavor, texture, and color. Each ingredient plays a starring role from the yeasty dough to the savory fillings and the finishing touches that bring everything together beautifully.
- Instant yeast (2 ¼ teaspoons): Activates quickly to give the dough a lovely, airy rise without hassle.
- Warm water (¾ cup, 105-115° F): Perfect temperature to wake up the yeast and help the dough come together smoothly.
- Sugar (2 teaspoons): Feeds the yeast and adds a subtle sweetness to the dough.
- All-purpose or bread flour (2 cups plus up to ⅓ cup): Provides the structure needed for a chewy but tender crust.
- Salt (1 teaspoon): Enhances all the flavors in the dough and filling.
- Garlic powder (¼ teaspoon): Adds a gentle kick of garlic flavor right into the dough.
- Olive oil (2 tablespoons plus extra): Keeps the dough soft and is used for a golden crust finish.
- Butter (1 tablespoon, melted): Brushed over the stromboli for a rich, glossy finish.
- Garlic (3 cloves, minced): Fresh garlic in the filling amplifies the savory depth.
- Pizza sauce (3 tablespoons plus more for serving): Gives a tangy, tomato base that complements the meats and cheese.
- Salami (8 slices): Adds bold, spicy flavor with a satisfying meaty texture.
- Provolone (8 slices): Melts perfectly to join the flavors together with creamy smoothness.
- Pepperoni (8 slices): Brings that classic pizzalike spice and crunch after baking.
- Shredded mozzarella cheese (1 ¼ cups): Melts wonderfully to create stretchy, ooey-gooey layers inside.
- Egg (1, whisked with 1 tablespoon water): Used to egg wash the dough for a shiny, golden crust.
- Grated Parmesan (2 tablespoons): Sprinkled on top for a salty, nutty touch.
- Dried parsley (1 tablespoon, optional): Adds a pop of color and fresh herbal aroma for a beautiful finish.
How to Make Homemade Stromboli with Salami, Pepperoni, and Mozzarella Recipe
Step 1: Prepare the Dough
Start by dissolving the instant yeast and sugar in the warm water, allowing it to activate until it becomes foamy within about 5 to 10 minutes. This signals a lively yeast ready to work its magic. In a large mixing bowl, combine the flour, salt, and garlic powder, then stir in the olive oil. Pour the yeast mixture in and mix until a rough dough forms. Knead the dough for roughly 7 to 10 minutes by hand on a floured surface, or use a stand mixer with a dough hook, until it is smooth and elastic. Transfer it to a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
Step 2: Prepare the Filling
While your dough rises, take time to mince the fresh garlic and gather your salami, pepperoni, provolone, shredded mozzarella, and pizza sauce. These ingredients are what transform a simple dough into the savory delight that is stromboli. The layers of flavor from spicy meats to melty cheese create a mouthwatering experience. Set everything aside, ready for assembly.
Step 3: Roll Out the Dough
Once the dough has doubled and is fluffy, punch it down gently and transfer it to a floured surface. Use a rolling pin to shape it into a large rectangle approximately 12 by 16 inches. The shape and thickness ensure a perfect balance between crispy exterior and a tender inside stuffed with mouth-watering ingredients.
Step 4: Assemble the Stromboli
Start by spreading the pizza sauce evenly across the dough, leaving a small border around the edges to seal it later. Next, layer on the salami, then provolone slices, followed by pepperoni, and finally sprinkle the shredded mozzarella cheese on top. Add the minced garlic evenly across the filling for that aromatic boost. The layering is crucial—this is what makes this Homemade Stromboli with Salami, Pepperoni, and Mozzarella Recipe so flavorful with every bite.
Step 5: Roll and Seal
Carefully roll the dough tightly from the longer edge, like a jelly roll, ensuring that the fillings stay inside. Pinch the edges and ends carefully to seal completely to prevent cheese or sauce from leaking during baking. You can tuck the ends slightly underneath for a neat look.
Step 6: Final Touches and Bake
Place your stromboli on a parchment-lined baking sheet seam side down. Brush the entire surface with the egg wash to encourage that glorious golden crackle. Sprinkle with grated Parmesan and dried parsley for flavor and color. Bake in a preheated oven at 400°F (200°C) for about 20 to 25 minutes or until the crust is beautifully golden and crisp. Once out of the oven, brush lightly with melted butter for extra richness and shine. Let it cool slightly before slicing — this will help the cheese settle and keep the slices neat.
How to Serve Homemade Stromboli with Salami, Pepperoni, and Mozzarella Recipe
Garnishes
Serving your stromboli with a sprinkle of fresh herbs like parsley or basil instantly lifts the presentation and adds a fresh, green note. A side of extra pizza sauce or marinara is perfect for dipping, bringing an extra burst of zesty tomato flavor that complements the rich meats and cheeses inside.
Side Dishes
This stromboli pairs wonderfully with a crisp, green salad to balance the richness or some roasted vegetables to keep things hearty but fresh. A bowl of hearty minestrone or a classic Caesar salad alongside can make this meal truly complete and satisfying.
Creative Ways to Present
Slice the stromboli into 1 to 1½ inch thick pieces and arrange them on a wooden board with small bowls of dipping sauces like spicy arrabbiata, ranch, or garlic aioli. For a party, present the slices on a tiered platter and garnish with colorful olives, cherry tomatoes, and fresh herbs for an inviting, festive spread.
Make Ahead and Storage
Storing Leftovers
If you have any stromboli leftover (though it’s often devoured on the spot), wrap it tightly in foil or plastic wrap and store it in the refrigerator for up to 3 days. This keeps the crust from drying out and the filling fresh.
Freezing
You can freeze the assembled stromboli before baking by wrapping it securely in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the refrigerator, then proceed with the egg wash and baking instructions as usual. This is a fantastic option for preparing ahead of time and enjoying later without stress.
Reheating
To bring your leftover stromboli back to life, reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and the crust regains some crispness. Avoid microwaving, as it tends to make the crust soggy and the cheese rubbery.
FAQs
Can I use pre-made pizza dough for this recipe?
Absolutely! Using store-bought pizza dough is a convenient shortcut that works well, though making your own dough as in the Homemade Stromboli with Salami, Pepperoni, and Mozzarella Recipe adds a wonderful fresh flavor and texture.
What can I substitute if I don’t have provolone cheese?
Provolone adds a mild creaminess, so mozzarella or even fontina make great substitutes. Just choose cheeses that melt well to maintain that gooey texture inside.
Can I add vegetables to the filling?
Definitely! Sautéed bell peppers, mushrooms, or spinach are excellent additions. Just be sure to squeeze out excess moisture to avoid a soggy stromboli.
How spicy is this stromboli?
The combination of salami and pepperoni gives a mild to moderate spicy kick, perfect for most palates. You can adjust the heat by choosing milder or spicier versions of these meats or adding crushed red pepper flakes in the filling.
What’s the best way to slice the stromboli?
Letting the stromboli cool for about 10 minutes before slicing helps the cheese set so you get clean slices. Use a sharp serrated knife for easy, neat cuts without squishing the filling out.
Final Thoughts
Making this Homemade Stromboli with Salami, Pepperoni, and Mozzarella Recipe is like creating a little Italian feast right in your own kitchen. It’s a dish that’s straightforward yet impressive, perfect for family dinners, game nights, or casual gatherings. I promise once you taste that first warm, cheesy, meaty slice, it’ll quickly become one of your favorite recipes to reach for when you want something comforting and delicious. Give it a try—you won’t regret it!
Print
Homemade Stromboli with Salami, Pepperoni, and Mozzarella Recipe
- Prep Time: 80 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 slices
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This classic Stromboli recipe features a homemade yeast dough rolled with layers of salami, provolone, pepperoni, and mozzarella cheese. The dough is flavored with garlic and baked to golden perfection, then topped with Parmesan and parsley for added flavor and served with pizza sauce. Perfect for a hearty appetizer or a satisfying main dish.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons instant yeast (equal to 1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250–290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil (plus more for bowl/crust)
Filling Ingredients
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
Topping and Others
- 1 tablespoon butter (melted)
- 3 cloves garlic (minced)
- 3 tablespoons pizza sauce (plus more for serving)
- 1 egg (whisked with 1 tablespoon of water)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Prepare the Dough: In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until the yeast is foamy. Add the flour, salt, garlic powder, and olive oil to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add up to 1/3 cup more flour. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes, or until it doubles in size.
- Prepare Garlic Butter: While the dough rises, combine the melted butter with minced garlic. Set aside to infuse the flavors.
- Assemble the Stromboli: Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface into a rectangle approximately 12 x 15 inches. Brush the dough evenly with the garlic butter mixture. Spread 3 tablespoons of pizza sauce over the dough, leaving a small border around the edges. Layer the salami, provolone, pepperoni, and shredded mozzarella evenly over the sauce.
- Roll and Seal: Starting with a long edge, carefully roll the dough tightly into a log shape. Pinch the edges and seam to seal and place the seam side down on a baking sheet lined with parchment paper. Tuck in the ends to prevent the filling from leaking out.
- Prepare for Baking: Brush the top of the Stromboli with the egg wash (egg whisked with 1 tablespoon water). Sprinkle grated Parmesan cheese and dried parsley on top for extra flavor and color. Optionally, make a few small slits on top for steam ventilation.
- Bake: Preheat the oven to 400°F (200°C). Bake the Stromboli for 20-25 minutes or until the crust is golden brown and the cheeses inside are melted and bubbly.
- Serve: Remove the Stromboli from the oven and let it cool for 5-10 minutes before slicing. Serve warm with extra pizza sauce on the side for dipping.
Notes
- Warm water should be between 105-115°F to activate the yeast properly without killing it.
- Use bread flour for a chewier crust or all-purpose flour for a softer crust.
- You can substitute or add other deli meats and cheeses according to preference.
- Allow the dough to rise in a warm, draft-free place to help it double in size.
- The egg wash gives the crust a beautiful golden color and shine.
- Make sure to seal the Stromboli tightly to prevent fillings from leaking during baking.
